Roast Chicken Panzanella

By
Evan Rich and Sarah Rich

Jun 26, 2014

"In the height of summer, what's better than tons of tomatoes and cucumbers in a salad?" chef Evan Rich asks. He and wife, Sarah, give this traditional Tuscan bread salad a California spin with strawberries, cilantro, and toasted pumpkin seeds.

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Yields:
4

Prep Time:
0
hours
30
mins

Total Time:
0
hours
30
mins

Ingredients

3/4 lb.country bread

1/4 c.extra-virgin olive oil

2 tbsp.extra-virgin olive oil

kosher salt

Freshly ground pepper

1/2 small red onion

1/4 c.Champagne vinegar

1/4 c.sherry vinegar

2 romaine hearts

1 large tomato

2 Persian cucumbers

1 c.strawberries

1 c.Cilantro leaves

2 tbsp.chopped dill

1 2 1/2- to 3-pound rotisserie chicken

1/4 c.salted roasted pumpkin seeds

Directions

Preheat the oven to 350 degrees F. On a large baking sheet, toss the bread with 2 tablespoons of the olive oil and season with salt and pepper. Bake for 15 minutes, until crisp. Let cool.

Meanwhile, in a large bowl, toss the onion with both vinegars and let stand for 10 minutes. Whisk in the remaining 1/4 cup of olive oil and season with salt and pepper. Add the romaine, tomato, cucumbers, strawberries, cilantro, dill, chicken, and the toasted bread and toss well. Transfer the salad to a platter, sprinkle with the pumpkin seeds and serve.

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